Tradition and innovation

The kitchen led by the young Chef Matteo Merletti blends recipes from the tradition with creativity and innovation. Ingredients of absolute refinement and quality are reflected in our menus through the seasonality of the products and the connection with the Italian land

Next to the ancient recipes find their place new flavors, capable of to touch our customers and make them feel part of a big family::
the family of La Vecchia Lira.

 
Starters Our cured meats Cheeses First courses Main courses And a bit of fish Side dishes Homemade desserts Our artisanal gelato shop Fruit Drinks

Starters

Gratin eggplant mille-feuille with caciocavallo cheese
16
Porcini mushroom flan with Parmigiano Reggiano foam
15
Vecchia lira beef carpaccio with first pressed e.v.o.
16
Japanese A5 Wagyu Beef Carpaccio
22
Ours Mondeghili (Milanese meatballs)
12
Bread, butter and Cantabrian anchovies “Don Bocarte”
18
Our special Arancini with braised veal sauce and parmesan cheese cream
13
Fried zucchini blossoms stuffed with buffalo ricotta and Cantabrian anchovies
16
Tacos with chicken ragù, guacamole, goat cheese, and black garlic
14
Buffalo mozzarella with a variation of tomatoes
18
30-month cured Sant'Ilario ham with Mantuan melon
20

Our cured meats

Parma coppa cold cut
12
Varzi’s salami
12
Sant’Ilario Parma raw ham seasoned 30 months
16
Raw Tuscan sausage spread on toasted bread
12
Gio Porro Wagyu bresaola with toasted bread
24
Villani Culatello di Zibello
22
Mixed cured meats board: coppa, salami, cured ham, and Tuscan sausage
18

Cheeses

Fioretto’s aged pecorino
8
Creamy Angelo Croce Gorgonzola served by the spoon with toasted bread
8
Cheese selection: Carozzi Taleggio, Angelo Croce Gorgonzola, Ocelli al Barolo, Ocelli aged in chestnut leaves, Moliterno pecorino with black truffle, served with preserves and honey
18

First courses

(Our fresh pasta is homemade in our kitchen)

Milanese rice Riserva San Massimo
20
"Bottoni" pasta filled with Genovese beef ragù, black garlic, and a Parmigiano crisp
20
Linguine with lobster, lemongrass, and ginger
24
Fresh tagliatelle with porcini mushrooms
20
Crispy saffron risotto stuffed with fontina cheese (min. 2 persons)
18 Cad.

Main courses

Simmental heifer T-bone steak ("Fiorentina")
8.50/hg
U.S. Black Angus T-bone steak ("Fiorentina")
12/hg
La Vecchia Lira special selection rib-eye steak (600gr)
50
Mustard flavoured larded fillet
28
Chateaubriand, Bernese sauce, vegetables with butter (min. 2 persons)
45 Cad.
Tagliata beef with herbs and peppercorn
26
Milanese veal cutlet
35
Veal ossobuco with Milanese risotto
35
Piedmontese Fassona beef tartare with hazelnut mayonnaise and toasted bread
23
Fillet Rossini
35
Our tuna Veal
26

And a bit of fish

Our mixed fried fish
28
Sliced sea bass with zucchini, zucchini blossoms, herb mayonnaise, and almonds
28

Side dishes

The Hot Potatoes
6
Green salad
5
Mixed salad
6
The burnt aubergine
7
Toscanelli beans
6
Sautéed Baby Spinach with A.O.P. Crispy Bread
8
Grilled vegetables
8
Roasted sweet potato with herb mayonnaise and bread crumble
8

Homemade desserts

Custard and pine nuts cake
8
Tiramisu
8
Milk chocolate and salted caramel crémeux, cocoa crumble, and dark chocolate gelato
10
"Zuppa Inglese" (Traditional Italian Trifle)
8
Sicilian deconstructed cannoli
8
Serge’s Cannoncino with custard cream
3 Cad.
Meringue with cream
3 Cad.

Our artisanal gelato shop

Old-time custard ice cream with hazelnut brittle
8
Sicilian pistachio ice cream
9
Lemon and licorice sorbet
7
Blackberry and blackcurrant sorbet
7
Mango and passion fruit sorbet
7
Chocolate gelato
8

Fruit

Pineapple
7
Berries
8

Drinks

Valverde mineral water
4
Soft drinks
3,5
Moretti baffo d'Oro Beer cl. 33
5
Heineken Beer cl. 66
10
Heineken Beer cl. 33
5
Heineken Alcohol-Free Beer – 33 cl
5
Ichnusa Unfiltered Beer – 33 cl
6
Moak coffee
2,5
Moak decaffeinated coffee
3
Moak barley coffee
3
Cappuccino
3,5
Herbal teas and Tea
3,5

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